Chicken Fillets

Ingredients

• two tablespoons butter
• a cup and a half milk
• tablespoon flour
• pepper and salt

Method

1. 1

   Lard the fillets with pork, bread, and fry.

2. 2

   Make gravy by adding milk to the pan fat with flour and seasoning.

3. 3

   Serve the fillets with mashed potatoes or peas and the gravy.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 461. The excerpt below is the record exactly as published.

Chicken Filleta, — The fillets are the pieces on each side of the breast bone. For cutting see Cutting and Curing Meats. Thev are nice larded with fine strips of fat salt pork, then single breadea «nd fried and serve on hot dish with spoonful Tartare Sauce on each. These are called Breaded Fillets, Or they may be pounded lightly with the potato masher to flatten them, seasoned with pepper and salt, dreaged well with flour and fried in two tablespoons butter about twenty minutes, or until a nice brown on both sides. Make a gravy by adding a cup and a half milk to fat in pan, with tablespoon flour

Cook this with the app: pantry check, scaling, and the assistant.